Lightly coat a 9x5-inch loaf pan with cooking spray and set aside. If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients.

Roughly mash the bananas, and spoon into a 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn't important. The main thing is that all the wet ingredients together will total 2 cups.

Add the eggs, oil, and water to your measuring cup. Stir with a fork to blend. Then finish filling the cup to the 2-cup line with water.

In a medium bowl, whisk together almond meal, baking powder, and salt until well blended.

Add the wet ingredients from the measuring cup to the dry ingredients and beat for 2 to 3 minutes or just until well combined. Don't over mix. Stir in walnuts.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the middle of the bread comes out clean.

Remove from the oven and place on a wire rack. Cool for 10 to 15 minutes. Run a knife around the edges of the bread and invert it onto the rack. Turn bread on its side to cool completely before slicing.